Tag: Riccardo

the cheese and pepper according to Riccardo Camanini – Italian Cuisine

He cooks it in the pork bladder (and it is one of his specialties) but the chef gives us some advice to make it perfect even at home

The garden, the calm water of the lake, 20 degrees in the sun: the chef Riccardo Camanini, guest of the live Instagram #Dinner time with the director de Italian Cuisine Maddalena Fossati, he answers the phone from his restaurant Lido 84, a Michelin star, in Gardone Riviera (Bs).
"We realized how we were stuck in a pressing dynamic – begins the chef asked about how he is spending the quarantine – now we live a more dilated time and I think there is wealth in this". In his hands he has a copy of the first issue of La Cucina Italiana dated 1929: "The Italian people are a sober people, which does not mean that they do not want and do not want to eat well. There is no antithesis between sobriety and taste; there is no incompatibility between palate and economy; there is no dissociation between cuisine and civilization: these are the first five lines of the editorial of that number and I find them very close to the moment we are living. "

The tricks for a perfect cheese and pepper according to Riccardo Camanini

The chef shares his thoughts with us but also the recipes that made him famous, among all the cheese and pepper in the bladder. "It is a dish that lives on a continuous imperfection because the bladder, being natural, is always different. This thing disturbs me, I work on it every day ”. The secret of a successful dish is theexcellence of each of its few ingredients, pasta, pecorino and pepper. “I tried to reinterpret the recipe trying not to spoil what was already a great dish of Italian cuisine. As for the pecorino, in Maremma they can still be found with the handmade salting: the salt penetrates slowly and the seasoning can reach 24-28 months, giving aromas and fatness to the cheese. Pasta has to be one for me Southern Italian pasta with a strong starch component which helps in creaming and gives an important fleshiness. On spices we do not skimp on quality and keep them at their best, in a dark and dry room. The pepper must be crushed on the spot and heated very little in a pan to release the perfume. The pecorino cheese is grated last, while the pasta is cooking.

Perch and cod sushi for the aperitif

The chef also gives us an idea for an aperitif: "The other day I had one batter with polenta flour, white flour, a little beer, a pinch of salt. To flavor it I added some lemon leaf rubbed first in your hands. With the batter I have breaded some perch fillets and I fried them for a long time to obtain an almost biscuit breading, very crunchy. In the end I put a thin slice of raw cod like a sort of sushi. " In this quarantine the chef delights with a little gardening, but the thing he misses most is certainly the race, which he has been passionate about for twenty years. And then go out to dinner. "But now that, who more or less, we have touched the drama closely, we can not help but stay close to our loved ones and cook."

Riccardo Camanini's 'heated rice' – Italian Cuisine

One of the most interesting (and gluttonous) first courses on paper at Lido 84. Brilliant reinterpretation of a typical leftover of home cooking, where tomatoes and smoking are the protagonists.

Riccardo Camanini, chef of Lido 84 of Gardone Riviera (BS) which he manages together with his brother Giancarlo, is one of the absolute talents of Italian cuisine. In just a few years, the charming restaurant overlooking Lake Garda has won a Michelin star as well as the Five Cappelli dell'Espresso and the Three Forks of the Gambero Rosso. His skill has not gone unnoticed even in the international arena: last year, Lido 84 received the Miele One To Watch Award, the prize dedicated to emerging clubs, in the context of The World’s 50 Best Restaurants, where it entered – for the first time – in 78th place.

Marchesi's pupil

Camanini's cuisine is certainly particular, not framed. It has signature dishes Spaghettone with butter and birr yeastto it is among the dishes of InSitu, the restaurant inside the Moma in S. Francisco that 'reproduces' the summa of world cuisine – but the paper changes constantly: in the first five years of Lido 84 he created over 300 recipes. Dishes that brilliantly revisit the Brescia and Bergamo traditions – the Camanini are originally from Lovere – as recalled by the precepts of Gualtiero Marchesi, of which he was a student at Albereta. Total fantasy and great technique, pure avant-garde and study of the past: just think of Cacio e Pepe in a bladder. And still fermentations (not exaggerated) and the current passion for smoking.

The risotto of memory

One of the most interesting dishes on the last menu is included in this line: the Heated rice, which plays on the memory of 'advanced' tomato rice. «A risotto linked to the memory of many, and to how acidic, obtuse and oppressive it was. It gave the idea of old because in fact at that time I didn't really like concentrate, too acid and too bitter "explains Camanini. Its obviously it is a jewel of consistency and taste which he describes as "A risotto with tomato paste, cooled and heated with Josper, a little toasted. Then dried plum juice, vermouth and long pepper . It is worth cooking it, within the walls of the house, in the 'simplified' version that Riccardo prepared for our readers.

Recipe

Ingredients for 4 people

100 gr of Carnaroli rice
5 gr Tropea red onion
50 gr of tomato paste
20 gr extra virgin olive oil with tomato paste
20 gr of prunes
20 gr of vermouth
2 g Sancho pepper or Sarawak
salt
basil

Method

Fry the onion in the oil slowly, add the tomato paste and cook at 80 ° for 24 hours. For those who want the extra touch, this step can be replaced by letting the oil and tomato paste infuse for a week. Filter to obtain 20 gr. Toast the rice in concentrated oil, sprinkle with water, stir in the real tomato concentrate and a little more concentrated oil. Season with salt, spread irregularly and put in the refrigerator. Blend the vermouth with the plum and pepper, season with salt and keep at room temperature. Heat the grilled rice, toast it on the surface and coat with the plum and vermouth sauce. Add a few basil leaves.

Riccardo De Pra cooks roasted rice in pumpkin – Italian Cuisine

for 4 people
1 pumpkin from 2 kg – 300 g of Carnaroli rice – 4 shallots – 1/2 celery – 1 carrot small – 1 zucchini with flower – 70 g of butter – 30 ml ofextra virgin olive oil – 30 ml of White wine – 40 g of parmesan cheese grated – 70 g of raw chestnuts – 5 g of salt – 1 g of ground pepper
to garnish: 15 g of roasted pumpkin seeds – 40 g of Melonasporum black truffle – edible flowers dried

– Eliminate a tiny slice from each chestnut, that will be more easy to peel; arrange the fruits on a pan together with whole pumpkin and bake a 140 ° for 40 minutes. Meanwhile, prepare a liter of vegetable stock boiling the celery, carrot and zucchini with the flower, all cut into small pieces, in addition to scallion peel to give color.

– Slice so i shallots finely and put them to stew On fire very sweet in a saucepan with theoil, 30 g of butter and salt for about 30 minutes. Remove from the oven the pumpkin, cut the top and empty it of seeds and filaments. Withdraw 200 g of pulp paying attention to do not ruin the appearance of the pumpkin e frullatela.

– You do to toast the rice in a pan a low fire is without seasoning, mixing it with your hand. When it becomes too hot to continue without burning you, raise the flame and blend with white wine. As soon as it is evaporated paid almost all the broth hot (the amount of liquid must be such that you can cook the rice for as long as necessary) e boil for 10 minutes over high heat so that the water will stir the beans. During cooking add the stewed shallot. Peel the chestnuts and chop them.

– Switch off rice al dente, pour a little hot stock again because it is not dry and stir with the remaining butter, parmesan and pumpkin pulp. Add the chestnuts and pepper.

– Fill the pumpkin with rice and bake a 140 ° for 10 minutes. Garnish with truffle flakes, pumpkin seeds and edible flowers.